JP2013506402A - Confectionery products containing erythritol - Google Patents

Abstract

  The present invention comprises an edible acid, an inulin-based polymer, or an inulin-based polymer, carrageenan, and at least 85% by weight erythritol, wherein the ratio of inulin-based polymer to erythritol is 1/99. The present invention relates to a confectionery product, more specifically a hard candy, as well as a method for producing them.

Description

  The present invention relates to a confectionery product, more particularly a hard candy, comprising an edible acid, an inulin-based polymer, optionally carrageenan, and at least 85% by weight erythritol.

  A recent advance in confectionery is the replacement of some or all of sugar alcohols (polyols) to provide products with reduced calorie content and a lower tendency to cause caries. Among the polyols that have been proposed for the production of confectionery are isomalt, maltitol, xylitol, erythritol, and mixtures thereof.

  Patent Document 1 describes a method for producing a hard candy characterized in that the maltitol content of the sugar alcohol mixture is greater than 77% by weight but less than 86% by weight based on the dry substance.

  Patent Document 2 describes a hard confection based on hydrogenated isomaltulose (= isomalt).

  Patent Document 3 describes a hard candy containing erythritol and a saccharide selected from saccharides other than erythritol and sugar alcohols, and a method for producing the hard candy.

European Patent No. 0533334 US Patent 4,971,798 US Pat. No. 4,883,685

  There is still a further need for having confectionery products based on polyols and free of sugar, more specifically hard candy.

  The present invention relates to a confectionery product comprising an edible acid, an inulin-based polymer and at least 85% by weight erythritol, wherein the ratio of the inulin-based polymer to erythritol is from 1/99 to 15/85. Specifically, it relates to hard candy. More specifically, the present invention relates to a hard candy consisting of an inulin-based polymer, 85-98% by weight erythritol, edible acid and flavors.

  Furthermore, the present invention provides a hard candy by heating an erythritol-containing mixture, wherein the dry substance contains an inulin-based polymer and at least 85% by weight erythritol at a temperature of 120-160 ° C. It relates to a method of manufacturing.

  The present invention comprises an edible acid, an inulin-based polymer and at least 85% by weight erythritol, wherein the ratio of the inulin-based polymer to erythritol is 1/99 to 15/85, preferably erythritol is It relates to a confectionery product, preferably a hard candy, present in an amount of at least 90% by weight.

  Confectionery products within the scope of the present invention include granular products such as hard candy, brittle, caramel and toffee, preferably hard candy.

  Inulin-based polymers are a class of polymers related to inulin. Inulin itself has been extracted from plants for about 100 years. Inulin is composed of a mixture of polysaccharides having various molecular weights or degrees of polymerization (DP). Generally, inulin consists of fructose units with beta 1-2 bonds and has a glucose unit at the end. The addition or reduction of fructose units affects the molecular weight or degree of polymerization (DP) of inulin. Inulin is a major carbohydrate in various plants, such as agave, chicory root, dahlia tuber, Jerusalem Antich and Salsify. Today, chicory is the primary source of inulin because of its ease of cultivation and recovery. U.S. Pat. No. 7,045,166 further describes at least 2, preferably at least 3, and desirably at least 4 different polysaccharides each having a different molecular weight in the range of about 2288 or less. Disclosed is a novel fraction of inulin that contains less than 25% by weight of polysaccharides having a molecular weight greater than 2288 and exhibits improved water solubility and / or water miscibility. All these types of polysaccharides are suitable inulin-based polymers that can be used in the present invention.

  Carrageenan is a general term for polysaccharides prepared by alkaline extraction from red algae. The basic structure of carrageenan consists of alternating 3 linked-β-D-galactopyranose (= galactose) and 4 linked-α-D-galactopyranose units. The regular skeletal structure of the basic structure of carrageenan is destroyed by the roughly ordered distribution of sulfate ester groups. Carrageenans can also contain several methoxy and pyruvate groups. Carrageenan is a linear polymer of about 25,000 galactose derivatives. The three main types of carrageenan molecules (iota, kappa and lambda) differ by (1) the type of linkage between galactose units and (2) the point of attachment of the sulfate group to the galactose unit. These seemingly small chemical structures and structural differences make the characteristics of each type of molecule very different.

Erythritol is a polyol based on carbohydrates, that is, tetritol represented by the chemical formula C ₄ H ₁₀ O ₄ , which has an excellent appearance in the form of white crystals, and the appearance of granulated sugar, sucrose and Similar. It is non-digestible, has zero calories and is non-cariogenic.

  The ratio of inulin-based polymer to erythritol in confectionery products is 1/99 to 15/85, preferably 1/99 to 1/90, more preferably 2/98 to 8/92, even more preferably 2. 5 / 97.5 to 7/93, and erythritol is present at least 85%, preferably 90%, based on the dry weight of the confectionery product.

  Furthermore, confectionery products, especially hard candy, contain edible acids. Suitable acids are malic acid, fumaric acid, lactic acid, tartaric acid, glucono delta lactone, salts of gluconic acid, phosphoric acid, succinic acid, adipic acid, ascorbic acid, acetic acid, citric acid, and two of these or It is selected from the group consisting of further mixtures. The acid is added in an amount of 0.2-4%, preferably 0.2-2%, more preferably 0.2-0.5% in an amount based on the dry substance of the confectionery product.

  Furthermore, carrageenan is added in such an amount that the confectionery product still contains at least 85%, preferably at least 90% erythritol, based on the dry weight of the confectionery.

  Confectionery products, in particular hard candy, further contain flavors, high intensity sweeteners and / or colorants.

  Flavors include mint flavors, chocolate mint flavors, bubble gum flavors, apple spice flavors, black cherry flavors, pineapple flavors, cola flavors, grape flavors, cherry flavors, apple flavors and citrus flavors such as orange flavors , Lemon flavor, lime flavor, fruit punch, and mixtures of two or more thereof. Preferred flavors are chocolate mint, bubble gum, apple spice, black cherry and pineapple. The amount of flavor depends on the flavor or flavors selected, the desired flavor impression and the form of flavor used.

  High-intensity sweeteners that can be used as non-nutritive sweeteners include aspartame, acesulfame salts such as acesulfame K, saccharins (eg sodium and calcium salts), cyclamates (eg sodium and calcium salts), sucralose, ariterm, neoterm , Steviosides, glycyrrhizin, neohesperidin, dihydrochalcone, monelin, thaumatin, brazein, a mixture of two or more of these, and the like. In fact, any other naturally derived high intensity sweetener is suitable as well.

  If necessary, colorants can be added as well. Any water-soluble colorant approved for food use can be used in the present invention.

  The present invention is a method for producing hard candy by heating an erythritol-containing mixture at a temperature of 120-160 ° C., wherein the dry substance contains an inulin-based polymer and at least 85% by weight of erythritol. Regarding the method.

  The method is further characterized in that a vacuum of 0.6 to 0.8 bar is applied at the end of the heating time.

  Finally, the present invention is a dry mix containing an inulin-based polymer and at least 85% by weight erythritol, wherein the ratio of inulin-based polymer to erythritol is 1/99 to 15/85. The present invention relates to a dry mix or a dry mix further containing carrageenan and / or edible acid. Carrageenan is added in an amount such that the confectionery product still contains at least 85%, preferably at least 90% erythritol, based on the dry weight of the confectionery. The edible acid is added in an amount of 0.2-4%, preferably 0.2-2%, more preferably 0.2% -0.5%, in an amount based on the dry substance of the confectionery product. .

  Finally, the confectionery product, in particular hard candy, is sugar-free, has zero calories, and can be manifested as natural and / or organic.

  Disadvantages such as uneven crystallization, uneven surface, grainy texture and brittleness are overcome by the confectionery product of the present invention.

  In the following, the invention is illustrated in the form of the following examples.

Analytical Method Texture analysis was performed on an apparatus TA-XT2i texture analyzer manufactured by Texture Technologies Corp. The program settings are as follows:
TA mode: force measurement during compression TA option: Return to Start (Return to Start)
Pretest speed: 1.0 mm / s
Test speed: 5.0mm / s
Post speed: 10.0mm / s
Test distance: 4.0mm
Trigger value: 5g
PPS: 400.00
Probe: P0.5HS 1/2 "hemispherical plastic using a 25kg load cell Accessories: Heavy Duty Platform (HDP / 90)
Result: force (hardness)
Distance (Fracturability)
Sample preparation: All samples were held at room temperature (21-24 ° C.), stored in plastic storage bags, and removed from the bags prior to testing. All samples weighed ± 3.7 g each (5 samples from each batch were measured unless otherwise noted).
Test setup: HDP / 90 was placed on the machine substrate. Calibrate the probe prior to testing the sample. The sample was placed on the HDP / 90 blank plate at the center position under the probe. Start the test.

  Two properties were tested with a texture analyzer: hardness and fractability. The following is a definition by Texture Technology regarding hardness and breakability.

  Hardness is the peak force of the candy's first compression.

  Not all products will break, but in the case of breakage, a break point occurs (the plot has its first significant peak during the first compression with the probe of the product).

  Hardness and breakability are two completely different parameters and are not comparable to each other.

<Example 1>
Formulation 91.9 wt% erythritol (Cargill 16961)
7.5 wt% Inulin (Cargill F97)
0.3 wt% Bubble gum flavor 0.3 wt% Citric acid 0.01 wt% Colorant

Recipe 200 A mixture containing erythritol (erythritol and inulin) was placed in a cooking vessel on a heating plate without the addition of water. The dry blend is heated to 130 ° C. until the mixture is liquefied.

Molding-Depositing method
The flavor, acid and colorant were mixed at a final stage with a vacuum of 0.6-0.8 bar. The hot mass was placed in a Teflon coated aluminum mold, cooled, and subsequently removed from the mold.

  Analysis results showed that the hard candy had a hard texture and did not break easily.

<Example 2>
Formulation 97.9 wt% erythritol (Cargill 16961)
2.0% Inulin (Cargill DS2)
0.1% by weight Carrageenan
0.3 wt% Bubble gum flavor 0.3 wt% Citric acid 0.01 wt% Colorant

Recipe 200 Erythritol containing mixture (erythritol, inulin and carrageenan) was placed in a cooking vessel on a heating plate without the addition of water. The dry blend is heated to 130 ° C. until the mixture is liquefied.

Mold- filling flavor, acid and colorant were mixed at a final stage at a vacuum of 0.6-0.8 bar. The hot mass was placed in a Teflon coated aluminum mold, cooled, and subsequently removed from the mold.

  Analysis results showed that the hard candy had a very hard texture and did not break easily.

Example 3 Various acids
Formulation 98.5% by weight erythritol (Cargill 16961)
1.0% inulin (Cargill DS2)
0.3 wt% Bubble Gum Flavor 0.5 wt% Acid 0.01 wt% Colorant

Recipe 200 A mixture containing erythritol (erythritol and inulin) was placed in a cooking vessel on a heating plate without the addition of water. The dry blend is heated to 130 ° C. until the mixture is liquefied.

Molding-filling method 3A
The flavor, gluconolactone and colorant were mixed at a final stage with a vacuum of 0.6-0.8 bar. The hot mass was placed in a Teflon coated aluminum mold, cooled, and subsequently removed from the mold.

Molding-filling method 3B
The flavor, ascorbic acid and colorant were mixed at a final stage with a vacuum of 0.6-0.8 bar. The hot mass was placed in a Teflon coated aluminum mold, cooled, and subsequently removed from the mold.

  Both methods (3A and 3B) gave very hard candies.

Claims (9)

  A hard candy comprising an edible acid, an inulin-based polymer and at least 85% by weight erythritol, wherein the ratio of the inulin-based polymer to erythritol is from 1/99 to 15/85.   The hard candy according to claim 1, further comprising carrageenan.   The hard candy according to claim 2, further comprising a flavor, a high intensity sweetener and / or a colorant.   Hard candy according to claim 1, consisting of an inulin-based polymer, 85 to 98% by weight erythritol, edible acid and flavors.   A process for producing hard candies by heating an erythritol-containing mixture at a temperature of 120-160 ° C., wherein the dry substance contains an inulin-based polymer and at least 85% by weight erythritol.   6. Process according to claim 5, wherein a vacuum of 0.6 to 0.8 bar is applied at the end of the heating time.   A dry mix comprising an inulin-based polymer and at least 85% by weight erythritol, wherein the ratio of the inulin-based polymer to erythritol is from 1/99 to 15/85.   The dry mix according to claim 7, further comprising carrageenan. The dry mix according to claim 7, further comprising an edible acid.